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RECOMMENDED FILMS

Red Gold (documentary directed by Ben Knight and Travis Rummel, 2008)

End of the Line (documentary directed by Rupert Murray, 2009)

index

Page numbers in italic refer to photographs.

A

Acipenser transmontanus. See white sturgeon caviar

aioli

Mussels with Sweet-and-Sour Cabbage and Saffron Aioli

Shrimp with Tangerine Powder and Smoked Chile Aioli

albacore tuna

Albacore Niçoise

Albacore Parcels with Mint-Pistachio Pesto

buying tips

caring for

eating raw

filleting knives

Gin-and-Tonic-Cured Albacore with Dandelion Crackers and Lime Cream

harvesting or raising methods

harvesting season

mercury levels

Olive-Oil-Poached Albacore Steaks with CaperBlood Orange Sauce

questions to ask when buying

Seared Albacore with Ratatouille and Caramelized Figs

species and common names of

sustainability of fishing practices

sustainable substitutes

albumin

alcohol, cooking with

Gin-and-Tonic-Cured Albacore with Dandelion Crackers and Lime Cream

Hajime’s Steamed Banana Leaf Salmon

Halibut Tacos with Tequila-Lime Marinade and Red Cabbage Slaw

Mussels with Guinness Cream

Mussels with Pancetta and Vermouth

Newspaper Crab with Soy Caramel Sauce

Roasted Salmon with Morels and Pinot Noir Sauce

sake, about

Sake-Steamed Black Cod with Ginger and Sesame

Steamers with Beer

Tataki’s “Faux-Nagi”

tequila, recommendations for

vermouth, use as cooking wine

almonds

Black Cod with Toasted Almond Milk, Delicata Squash, and Frizzled Leeks

Halibut Escabèche with Anchovy and Almond Salsa Verde

Stuffed Trout with Nettle-Almond Butter

alpine char. See arctic char

American oysters. See Eastern oysters

Anchovy and Almond Salsa Verde, Halibut Escabèche with

Anoplopoma fimbria. See black cod

Apple Cider and Thyme Glaze, Mussels with

apples

Char with Roasted Cauliflower and Apple-Vanilla Vinaigrette

Chorizo-and-Apple-Stuffed Squid with Sherry Pepper Sauce

Dungeness Crab with Bacon-Cider Sauce

Oyster, Chorizo, and Apple Stuffing

arctic char

buying tips

caring for

Char Katsu with Ponzu Sauce and Cucumber-Hijiki Salad

Char with Grilled Romaine, Grapes, and Balsamic Vinegar

Char with Roasted Cauliflower and Apple-Vanilla Vinaigrette

harvesting or raising methods

harvesting season

Pan-Fried Char with Crispy Mustard Crust

Potato and Beet Latkes with Horseradish Sour Cream and Caviar

questions to ask when buying

removing skin from fillets, how-to video for

Smoked Char with Huckleberry and Purslane Salad

species and common names of

sustainability of fishing practices

sustainable substitutes

wok-smoking, how-to video for

Artichoke Soup, Oyster and

Artichokes, Roasted Halibut with Radicchio-Pancetta Sauce, Peas, and

arugula

Grilled Sockeye Salmon with Fennel Two Ways

Hangtown Fry

Olive-Oil-Poached Albacore Steaks with Caper–Blood Orange Sauce

Paddlefish Caviar Hash

Smoked Char with Huckleberry and Purslane Salad

Avocado Herb Sauce, Newspaper Crab with

B

bacon

Cast-Iron Rainbow Trout

Dungeness Crab with Bacon-Cider Sauce

Hangtown Fry

Jet’s Oyster Succotash

Mussels with Bacon and Israeli Couscous

Mussels with Pancetta and Vermouth

Roasted Halibut with Radicchio-Pancetta Sauce, Peas, and Artichokes

Tomato-Bacon Clams with Croutons

“Baltic” mussels

Banana Leaf Salmon, Hajime’s Steamed

banana leaves, about

basil

Chilled Cucumber-Coconut Soup with Dungeness Crab

Dungeness Crab Panzanella with Charred-Tomato Vinaigrette

Quick Squid with Red Chile Sauce and Herbs

Tamarind and Ginger Clams

Weeknight Linguine with Spot Prawns and Basil

Wok-Seared Squid with Lemongrass, Chile, and Herbs

bay shrimp. See pink shrimp

beans

Albacore Niçoise

Dilly Beans

edamame

Jerk-Spiced Salmon with Coconut Pot Liquor and Sweet Potato Fries

Jet’s Oyster Succotash

Pan-Fried Trout with Dilly Beans

Squid with Chickpeas, Potatoes, and Piquillo Peppers

White Bean and Sardine Salad with Fried Eggs

beer

Mussels with Guinness Cream

Steamers with Beer

Beet and Potato Latkes with Horseradish